Rosewater Pistachio Cupcakes...

I love pistachios, that's just a fact. But there's something about rosewater that just sends me back to my great grandmothers living room, stealing butter mints out of the crystal candy dish and listening to three generations of women gossip about old family friends. I don't necessarily love the taste or smell of rosewater, but the memories that go along with it taste just as great...

Rosewater Pistachio Cupcakes
Makes 22 Cupcakes

  • 1/2 cup plain yogurt
  • 2/3 cup milk
  • 1/3 cup canola oil
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1 to 2 tablespoons rosewater
  • 1 cup plus 2 tablespoon all-purpose flour
  • 2 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Generous pinch of cardamom
  • 1/3 cup finely chopped pistachios/ lightly toasted if desired
For Frosting
  • 1 cup butter
  • 4 cups icing sugar
  • 1tsp rosewater
  • 2 tablespoon milk
  • a drop of soft pink food coloring (optional)
For assembly
  • 1 tablespoon pink sugar
  • ¼ cup chopped pistachios
  • Preheat oven to 350F. Line muffin pans with 12 cupcake liners
  • In a large mixing bowl, whisk together yogurt, milk, oil, sugar and rosewater.
  • Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt. 
  • Fold in pistachios. 
  • Fill liners three quarters of the way. Bake 20-22 minutes. 
  • Transfer to a cooling rack and let cool completely before frosting
For Frosting
  • Beat butter until smooth. Add icing sugar gradually for about 3 minutes. Add rosewater and 
  • milk. Beat for another 5 – 7 minutes until fluffy.
  • Let the cupcakes cool
  • Place frosting in a piping bag with a big tip (I used Ateco # 846 Closed Star Tip). Pipe swirls into each cupcake
  • Sprinkle with pink sugar and pistachios.
{recipe/photos via Bake Happy}


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